Recipes > Miscellaneous Recipes > Marrow Dumplings, to serve with Roast Meat, in Soup, with Salad, etc.

Marrow Dumplings, to serve with Roast Meat, in Soup, with Salad, etc.

German recipe.

Ingredients

  • 1 ounce of beef marrow
  • 1 ounce of butter
  • 2 eggs
  • 2 penny rolls
  • 1 teaspoonful of minced onion
  • 1 teaspoonful of minced parsley
  • salt and grated nutmeg to taste

Instructions

Beat the marrow and butter together to a cream; well whisk the eggs, and add these to the other ingredients. When they are well stirred, put in the rolls, which should previously be well soaked in boiling milk, strained, and beaten up with a fork. Add the remaining ingredients, omitting the minced onion where the flavour is very much disliked, and form the mixture into small round dumplings. Drop these into boiling broth, and let them simmer for about 20 minutes or 1/2 hour. They may be served in soup, with roast meat, or with salad, as in Germany, where they are more frequently sent to table than in this country. They are very good.

Time: 20 minutes to 1/2 hour.

Sufficient for 7 or 8 dumplings.

Seasonable at any time.

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Source

The Book of Household Management (1861).


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